Ingredients for 4 people

  • 4 medium size eggplants
  • 3 cloves of garlic
  • 200 g Sana Vegetable Mix
  • 1 onion
  • extra virgin olive oil
  • salt and freshly ground pepper

 

Preparation

Wash eggplants, cut off their stems, and peel the skin at every 2 cm. Place such peeled eggplants on a plate and sprinkle with squeezed lemon juice. Peel garlic cloves and cut it into quarters or strips. Pierce the parts of eggplants you peeled with a knife, and fill the knife holes in the eggplants with garlic.

 

Put some olive oil in a hot pan and place the eggplants inside. Fry the eggplants on all sides evenly.  After 10 minutes of frying, cut little pockets into eggplants. Open the “pockets” you made with the knife and fil with Sana Vegetable Mix.

 

Then cut onion into thin onion rings and add over the Sana Vegetable Mix. Pour some water in the pan and cover. Cook on light heat for 30 minutes.  Serve and enjoy! Bon appetite!